Not long ago I did an article on using probiotics to heal acute episodes of food poisoning. Tonight I saw a startling piece on herbicide Glyphosate, that also provided evidence humble, delicious sauerkraut, and other lacto-fermented foods, can attack and neutralize – botulism.

The mechanism by which certain aptly-named “healthy flora” can do this is quite complex, so read the original article for details. Basically, the proper pH and saline content can render botulism unable to grow, and quite a few microbe participants in a healthy gut can outright digest it.

Indeed, one of the most toxic substances on earth can enter our body and quickly be… gone.

So it’s pretty clear sauerkraut ought to be an important part of anyone’s diet, right? Well, there’s a spirited debate on this topic. Sauerkraut is a goitrogenic food, which means it impairs the body’s ability to absorb iodine, and therefore might suppress thyroid function. This has garnered quite a lot of attention around the blogosphere in recent years, especially because fermentation of sauerkraut may enhance its goitrogenic properties.

Others make compelling arguments to the contrary, and point instead to iodine and selenium deficiency being the singular Hashimoto’s risk factor. Once these issues are corrected, they claim, people can benefit greatly from the nutritional (and possibly even thyroid-boosting) effects of these foods like — sauerkraut.

Okay, then!


While this is critically important debate for people who have Hashimoto’s or are at risk for it, we should also get in the habit of discussing goitrogenic DRUGS, like Cipro and Levaquin. Rest assured, I won’t stop beating the drum about these antibiotics. The far-reaching and growing phenomenon of being “floxed” is one of the most under-reported health issues of our time, in my opinion. Many others agree.

But I digress.

Wonderful sauerkraut, modest amounts of iodine, and about 100 mcg per day of added (thyroid-protecting) selenium might be the perfect triple-combo for thyroid health, and good protection against food poisoning. To round things out, I also add plenty of home-brewed dairy kefir and a few probiotics, for good measure.

That’s my protocol.




Keep in mind any information available here is understood to be, and presented as, personal opinions, not medical advice. Everyone reading the GHN Digestive Health Blog is encouraged to ask their doctor’s opinion and not engage in any new treatments without their advice.